Chocolate Raspberry Torte

1/2 cup plus 2 teaspoons unsweetened cocoa, divided
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1 cup 1 percent lowfat milk
1 ounce unsweetened chocolate square, melted
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup seedless raspberry jam

1 pint fresh raspberries, for garnish
fresh mint leaves, for garnish
1 tablespoon confectioner's sugar

Heat oven to 350F. Lightly coat a 9 inch round cake pan with vegetable cooking spray. Coat bottom and sides with 2 teaspoons cocoa. Sift flour, baking powder, baking soda and salt into a large bowl. Whisk in 1 cup granulated sugar; set both aside. Combine milk and remaining 1/2 cup cocoa in a small saucepan. Whisk over medium heat 5 minutes until mixture thickens. Remove from heat and whisk in melted chocolate and vanilla until smooth. Whisk cocoa mixture into dry ingredients until blended. Beat egg whites in a large mixer bowl on medium speed until foamy. Gradually beat in remaining 1/4 cup granulated sugar. Gradually increase speed to medium high and beat to stiff peaks. Gently fold one third of whites into chocolate mixture with a rubber spatula, then fold in remaining whites just until smooth. Pour batter into prepared pan.

Bake 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool on a wire rack 15 minutes. Invert cake onto a plate to unmold; invert again onto wire rack and cool completely. Split cake into two layers. Remove top layer; place bottom layer on serving plate. Spread jam over bottom layer; place top layer over jam, cut side down. Garnish with raspberries and mint, if desired. Sift with confectioner's sugar over top.